Tuesday, May 10, 2011

Brown Sugar Hazelnut Bundt Cake


A perfect bundt recipe is a good friend when one needs an easy dessert that looks a lot more special than the combination of butter, sugar, flour and eggs would seem.


I chose to leave out the fruit (pears and prunes) and go the nut route, so I used a stash of hazelnuts languishing in my pantry and hazelnut flour from the freezer. I swore "never again' as I was skinning the hazelnuts and chopping them (oh how they do love to roll around), but as soon as I tasted the finished cake, I forgot my oath. Moist, nutty, luxuriously tasty, this is one perfect bundt cake. It was perfect in spite of my efforts to screw it up...I forgot to add the chopped hazelnuts until I had put the cake in the oven. I immediately grabbed it, dumped the nuts on top, and swirled them in with a knife. I think I'll do it that way every time I make this cake as I didn't have any nuts sticking out to mar the beautiful crust.

The recipe comes from Baking From My Home to Yours by Dorie Greenspan, and was selected as this week's Tuesdays with Dorie recipe by my blogging buddy Peggy from Pantry Revisited. Peggy and I have several groups in common. She has a wonderful sense of humor and is a dear person besides. She'll have the recipe for you here. You can find out what the other bakers thought (many of whom made the original recipe with dried fruit) by checking them out here. Thanks, Peggy, this one was a home run!

18 comments:

natalia said...

Mamma mia Leslie what a delizia delle delizie !! I should have thrown in my pears at the last moment maybe !

Clivia said...

Love your accidental idea to swirl the nuts in! Your cake looks amazing.

Peggy said...

Wow - what a fabulous bundt cake you created! It sounds delicious. Thank you so much for your sweet post and for baking along with me this week!!

Les rêves d'une boulangère (Brittany) said...

That looks just perfect! The nutty moist taste sounds really good. And what a bonus that it worked out for you despite the almost-missing hazelnuts.

Jules Someone said...

Love that idea for the last minute swirl! I hate it when chips etc. sink and stick. Gorgeous cake!

Mary said...

I think the accidental swirl in is great tip. Merci :).

Comfy Cook said...

This is a beauty. I wish, I had used just nuts. My fruit went to the bottom and split my cake down the middle, horizontally.

Di said...

I love the shape of your bundt!

alvarosa said...

What a nice method to keep mix-ins away from the sides - I'll have to remember htis!

Nicole said...

I also made the all hazelnut cake and it was wonderful. Perfect, had it not stuck to the pan! I frosted it with Nutella frosting.

Nancy/n.o.e said...

my gosh, that is one stunning bundt cake that you baked there, lady! I went the nutty route too, choosing pecans, pecan flour, and even pecan oil. This cake was simple but oh-so-tasty.

spike. said...

I love your nut variation, looks lovely

Pamela said...

Beautiful pictures of your cake!! Really pretty.

Liz said...

That is genius! I'll totally try that method. I had major stick-age, possibly due to my mini chocolate chips, so I love the idea of swirling the mix-ins in after the fact. Also, major love for the hazelnut idea. Yum!

Cakelaw said...

Your cake is so handsome - love that burnished bronze finish.

TeaLady said...

Beauatiful bundt, Leslie. Guess the hard work with the hazelnuts paid off in the long run.

Used pecans and pears. Need Pecan Oil like Nancy has.

Jessica said...

I think you win the gorgeous bundt prize of the week. I am so lazy with hazelnuts that I actually bought a bag of pre-roasted, pre-skinned, chopped nuts from King Arthur. A little goes a long way, and it's been worth it!

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